Broiled Lamb Chops with Gluten Free Mint Sauce

5 from 1 vote

Savory lamb chops topped with homemade mint sauce are the perfect way to turn any dinner into a special occasion.

Course Dinner

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 257kcal

Make sauce about 1 hour ahead: Dissolve stevia in 1/4 cup of boiling water. Pour into a small bowl and let it cool about 10 minutes.
1/4 cup water, 1 gram Stevia
Then add vinegar and mint. Stir and let sauce steep for at least an hour.
1-2 tablespoons of Bragg's apple cider vinegar, 1/4 cup chopped mint

When you are ready to cook the lamb chops, preheat the broiler.
Pat the lamb chops dry with paper towels. Then brush chops with oil on both sides and sprinkle with salt and pepper.
Broil for about 6 minutes on each side. Spoon sauce over the meat and dig in.
12 lamb chops, 2 tablespoons extra-virgin olive oil, 1 teaspoon salt, 1/2 teaspoon pepper

Today, we have loin lamb chops that look like mini T-bone steaks. They're lean and tender. Lamb rib chops (like these Broiled Lamb Chops with Chermoula Sauce), have a nice little handle and a nugget of meat at the end. They're also good. Shoulder chops are a bit chewier and fattier and they would need a longer cooking method.
Choose meat that is moist, firm and pink with good marbling; and reddish bones.
If you don't have Bragg's apple cider vinegar, feel free to choose a distilled white vinegar. (Note: most vinegars are gluten-free, read more here)
If the taste of the vinegar is too strong, add a little more water.
Serve over a bed of sautéed spinach. Perhaps you'd like mashed potatoes too. Or if you're a low carber like me, you might like delicious mashed cauliflower.
Leftovers will keep in an airtight container in the fridge for 4 days.

Calories: 257kcal | Carbohydrates: 0.5g | Protein: 29.3g

did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.